Nuts for tarts

Previously on fundamentally-flawed, the Swiss rolls took the reigns with it's tender and soft hearted centers. In this episode of 'bake it off', I decided on a macadamia nut tart, an ode to my secret love for chocolate coated macadamia nuts. Yes, I do suck on the rich coating of chocolate before chewing on the toasted macadamia nut within. Isn't that the best way of eating it? Some of you may beg to differ, but give me a box of chocolate macadamias anytime, with that oh-so-familiar Hawaiian prints on the box and I would happily suck and chew my way through it.

Back to the star of the show, the macadamia nut tart; cinnamon tart crust with a lovely rum infused custard and rich, creamy toasted macadamia nuts sprinkled throughout. I loved it thoroughly, especially the crunch of the roughly chopped nuts complemented with the sweet custard filling, the addition of malibu white rum responsible for the slight insertion of a tropical punch into the assemble. Best eaten hot, this tart could have used the help of a scoop of earl grey ice cream to really 'POP'. Pity...

on a more personal note, the heart is feeling a little sore from a recent spate of emotional rollercoaster rides. To whoever it may concern, let me remind you that what goes around comes around. Let the heavens be the witness to my sincere intentions only to be met with cruel redemption. But let me hold my peace, and leave unsaid unspoken.

to make filling:
1) melt butter in a small skillet over medium heat. Brown butter for 10mins.
2) Strain browned butter and mix in the rest of the ingredients except the macademia nuts.
3) Preheat oven to 150°C and place tart pan on a foil lined baking sheet. Spread nuts over the bottom of the tart shell and pour filling over.
4) Bake until filling is set and golden brown on top about 45mins - 55mins.